Polvoron: Cookies 'N Cream, Milo and Pinipig

I was cleaning the pantry the other week when I found something which I haven't seen since we moved here in 2010. I really thought that I've lost it during the move. Glad to know that I didn't! I'm talking about my polvoron molds...

They were sent to me by Ryan's mom, after I broke the one that my mom gave me before we left for the US. She said I should always have these special molds so I can always make polvoron, a type of Spanish shortbread that is a popular dessert in the Philippines and is commonly given as a "pasalubong” or homecoming gift for friends and family. It is made with toasted flour, powdered milk, sugar and melted butter then pressed in the mold shown above and then wrapped in wax paper or cellophane. After finding the molds, I just couldn't resist making these delicious treats! The ingredients are very simple and I have them all so there was really no reason not to make them. Clarise and Cherlin helped and we came up with three different flavors: Cookies 'N Cream, Milo and Pinipig(rice flakes).

We were able to make 108 pieces...and guess what? They're almost gone! Well, the girls really love polvoron and they are really excited with the thought that we can now make them instead of buying from the Asian store. :)

Ingredients:Yield 108 pieces

2 cups all purpose flour

1 ½ cup instant non fat dry milk

1 cup sugar

1 cup butter, softened

¼ cup ground Oreos (I removed the cream first before putting the Oreos in the chopper)

¼ cup Milo

¼ cup crushed toasted pinipig (rice flakes)

You will need:

Polvoron mold

Japanese paper or gift tissue paper cut into 5" squares, for wrapping

Procedure:

1. In a big skillet or wok over medium heat, toast flour with constant stirring for about 15 minutes or until light brown. Remove from heat and transfer flour to a big bowl. Allow to completely cool down.

2. Add the powdered milk and sugar and whisk until well combined. Add the softened butter and mix well using a pastry mixer.

3. Divide mixture into 3 equal portions. Add Oreos (including the cream you removed) in one portion, Milo in the other, and pinipig in the last portion. Mix well.

4. Scoop mixture into the mold and compact it using a spatula or spoon. Be sure that the mold is filled to the rim without gaps. Release it into prepared paper. Wrap and twist both ends of the paper.

5. Serve as dessert. Place leftover polvoron in an airtight container.

38 comments
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Tina , I just buzzed these at Foodbuzz ! hahaha This morning I've been checking some of my dusty moulds and found two polvoron moulds that my mom sent eons ago but haven't use it yet ! pfffttt Thank you for the reminder that I need to make some polvoron , too ! hee hee Will steal your recipe sometime later ;D

It is great to come across those things that you wrote off as a loss, especially if it is a kitchen gadget. After making 108 of these, I would say you put those molds to work after being dormant for so long! The varieties you made do have some great flavor elements. My first pick however would have been the oreo ones! Also, kudos to you for wrapping all of them-makes for a great presentation.

Thank you so much for this recipe, I'm going to bookmark this! I first came across them in Bohol in about in the early 90's when I learned to SCUBA dive! The girl who ran the food stall used to serve them as sweets!

Is the pinipig the original or is it the one with the Milo? My husband is Filipino and I had these from the Goldilocks store when we went to Manila in February. Sooo yummy! It's a tradition in my family to make all types of candies at Christmas, so of course I had to buy a mold and make some for my American family. Thank you for the different flavors also. I would love to be able to make the Ube flavor as well. I fell in love with anything flavored with ube while I was there. Luckily we have a small Filipino supermarket where I live and I can buy it frozen. But I don't know if they have pinipig so I thought I could easily make the Milo.

Pinipig is the original version. Most Asian stores have rice flakes. They're not from the Philippines though. I think it's Vietnam made but it will work well in Polvoron. You just have to toast them in a nonstick pan until golden brown then allow them to cool down before crushing/grinding.

My hubby and I bought polvoron molds last night and searched the net for its recipe as soon as we got home because I HAVE to keep my two boys busy with something: (a) while I bake my banana bread and prepare our simple noche buena, and (b) to keep them from making me kulit on opening their christmas presents before midnight. i'm soooo glad to have found your site! I didn't only get the plain polvoron recipe, but these variations as well. Thanks, Tina! Happy Holidays to you and your family! :)

hi .... my 5 yr old son request me to make him a " something good and yummy and different dessert" that he said he never tried yet so since am filipina and i found your site i wanna try your polvoron recipe because he love cookies n cream. i want to know how long this dessert will be consumed. salamat!

the milo and pinipig are two other flavors of polvoron that I featured in this post. If you only want to make cookies n' cream flavor, use 1/3 of the given measurements for all purpose flour, instant non fat dry milk, sugar and butter, and just use the ground oreos.

Hi tina these are definitely great polvoron recipes but I just have a quick question and jm hoping ull be able to answer it...some recipes for polvoron do calls for japanese paper as the wrapping options now would that be the same tissue paper you use when gift wrapping things or not? Only reason I asked is bec I cant find japanese paper here in canada

The Japanese paper we use in the Philippines and the gift tissue paper here in the US actually look the same. But there are some gift tissue papers that leave color stains on the polvoron. So if you plan on using gift tissue paper, don't buy the ones from dollar stores, instead go for the American Greetings brand.